INSTRUCTIONS
[Make the dough]
1. In a large mixing bowl combine the warm water with the yeast and stir well.
2. Add the olive oil, salt and flour and use a spatula to mix until everything is combined and a sticky dough forms. Use your hand to knead for just a minute until the dough comes together into a ball.
3. Brush the top of the dough with a little olive oil then cover the bowl with a lid or a kitchen towel. Place in a draft free area and allow to rise for 2 hours or until doubled in size.
4. Lightly oil a 12" cast iron skillet then dump the focaccia dough inside.
5. Use your hand to spread the dough inside the skillet all the way to the sides.
6. Using the tip of your fingers to press all over the top to create dimples.
7. Lightly drizzle with some olive oil then add your favorite toppings: olives, heirloom tomatoes and rosemary, pepperoncini, red onion, scallions, zucchini etc
8. Finish with a sprinkling of Fleur the Sel (sea salt flakes) and cover with a lid. Allow the focaccia to rise again at room temperature for 30 minutes or so.
[Bake the Focaccia]
9. Meanwhile preheat your oven to 400"F.
10. Bake the focaccia bread uncovered for 30 to 35 minutes until the top and the sides are a light golden color.
